Three Cheese Souffle

Monday is HandyMan's day off and I like to make brunch as our mornings are usually a little slower paced than the rest of the week.  This week I made this Three Cheese Souffle recipe and it turned out beautifully and rather tasty as well.  I think it has made it on the "Christmas Brunch" menu and I'm going to try the Editor's note and mix it up ahead of time and freeze it and see how it turns out.

Souffles are meant to be a light and airy egg dish and by nature will settle a bit once out of the oven.  While there are a few more steps than a quiche or egg bake, the melt in your mouth results are totally worth it.  Skim over the recipe and here are a few of my own notes on the process.

The Cheese Sauce

-My milk & butter mixture started to thicken before it ever showed signs of boiling.  Once I could stir and see the bottom of the pan, I turned the heat off and added the cheese.

-I grated the cheese with the finest side of my grater - helped it to melt quickly into the base.

-Stop here and you have a great cheese fondue or sauce for homemade mac & cheese.

Eggs:

-I cheated and ran the yolks through my mini-food processor for about 10 seconds so I could do the whites in the Mama Mixer.  It seemed to work fine.

-I didn't read the directions close enough and didn't let the cheese sauce cool.  It didn't seem to matter.  I poured the cheese along the side of the mixer bowl so that it actually pooled under the egg whites without disturbing them too much.  Then, gently, mixed with a large rubber spatula until it was all combined.  The mixture should be thick and foamy, but pourable. (think airy cake batter)

Servings:

-This recipe states that it makes 8-1 cup servings.  I got that plus two soup-bowl size souffles too.